| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Diabetic, Salads, Eggs, Vegetables |
24 |
Servings |
INGREDIENTS
| 3 |
|
Green peppers |
| 5 |
lb |
Potatoes; cooked, peeled, and cubed |
| 1 |
bn |
Celery; chopped |
| 2 1/2 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 3/4 |
c |
Mayonnaise |
| 1 |
tb |
Mustard, Dijon |
| 4 |
cn |
Artichoke hearts; chilled and drained (8 oz. ea.) |
| 2 |
tb |
Olive slices, pimiento-stffd |
|
sm |
Pickles, whole sweet |
|
|
Parsley springs, fresh |
| 18 |
|
Eggs; hard-cooked |
| 1/4 |
c |
Mayonnaise |
| 2 |
tb |
Onion; minced |
| 1/4 |
ts |
Cury powder |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
|
|
Paprika |
|
|
Parsley spring, fresh |
| 18 |
sl |
Olives, pimiento-stuffed |
INSTRUCTIONS
STUFFED EGGS
Chop 2 green pepper; cut remaining pepper into rings. Combine chopped
green pepper, potatoes, celery, salt, pepper, mayonnaise, and
mustard; mix well, and chill thoroughly.
Spoon potato salad onto a large serving platter. Arrange stuffed
eggs and artichoke hearts around edge of platter. Garnish salad with
green pepper rings, olive slices, pickles, and parsley.
Stuffed Eggs: Cut eggs in half lengthwise; remove yolks. Mash yolks;
stir in mayonnaise, onion, curry powder, salt, and pepper.
Fill egg whites with yolk mixture; chill. Sprinkle half of stuffed
eggs with paprika, and top with a small sprig of fresh parsley. Top
with remaining stuffed eggs with pimiento-stuffed olive slices.
Yield: 18 servings.
SOURCE: Southern Living Magazine, July, 1980. Typos by Nancy Coleman.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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